Herb Cheese Bread Slices

Sweet basil combined with savoury sun-dried tomatoes & parmesan, all crisped up in the oven

Total Time20minutes

Servings4slices

AuthorLee-Ann

Ingredients

4thick slicesartisan breadI use sourdough

35gsalted buttersoftened

1 halfsun dried tomato (not oil packed)very finely chopped

1/4 cupbasil leaves - very loosely packedvery finely sliced

10gfreshly grated parmesan cheesedivided in half

pinchfine salt to taste(see notes)

Instructions

Pre heat oven to 180c fan forced / 355f

Line a baking sheet/tray with baking/parchment paper & set aside

Combine all ingredients except bread & half the parmesan cheese in a small bowl & mix well to combine

Thickly butter one side of each slice of bread with about 1 to 1 1/2 tsp of butter mixture (see notes)

Sprinkle remaining parmesan cheese evenly over buttered bread slices, then place slices butter side up on prepared tray & bake for 10 mins

Serve immediately

Recipe Notes

My first note is regarding the extra pinch of fine salt - remember this is purely to taste & it will depend on how salty your butter is.

How much butter you need to cover each slice of bread will of course depend on the surface area of your slices. The 35g of butter that I have quoted in the recipe should do the job even for slices of bread which are large. If you find yourself with butter mixture left over you could also just slather a bit more on before you put them in the oven. I have rarely uttered the phrase "there's too much butter" just to let you know...

This recipe is SUPER easy to scale up as well, just double everything to make 8 etc. You could also make twice the quantity of butter and freeze the other half for another sitting.